How to Grill Everything: Simple Recipes for Great Flame-Cooked Food
The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series
Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.
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A winner, as always I’m a longtime Mark Bittman fan. My 1998 copy of How to Cook Everything is absolutely falling apart….I own How to Cook Everything Vegetarian and the revised version of How to Cook Everything. I was excited about this book and true to Bittman’s expertise, he walks us through the different types of grills, equipment, smoking overview, grill temperature and other equipment. He’s such a master at teaching and writing in such a way to follow things easily.Having his other books this…
Easy Recipes, Delicious Food, Impress Your Friends! This is one of the best cookbooks I’ve ever read (and I have quite the collection going at this point). The recipes are not overly complex, the categorization is intuitive, and the food is always delicious. Some surprise highlights have been the bok choy, radishes with butter, the smoked fish, and the grilled potato fries (although I don’t mess with an aoli, I just blend ketchup and chipotles in adobo to make a fiery dipping sauce). One of my favorite parts of this book is how Mark adds simple…
Excellent Resource for More than Just Steaks